Overview

The Food Manufacturing Technology ROA provides the student with emphasis in food manufacturing
operations. This ROA prepares students for careers in production supervision, and process
development.

Information Session

New students are invited to attend an information session.

Entry Requirements

The student must have an Ontario Secondary Diploma with a majority of senior credits at the
College Preparation (C), University Preparation (U) or University/College Preparation (M) level.

Mature students (age 19 or older) with work experience are considered on that basis, but are
advised to take College/University Prep to upgrade their knowledge in English, chemistry, biology
and mathematics as required.

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Curriculum

This course discusses the needs for and benefits of Hazard Analysis Critical Control Point System (HACCP). Principles, basic steps and learn responsibilities in the development of a HACCP plan are emphasized. This course also provides an introduction to steps in conducting a hazard analysis, identifying critical control points, establishing record keeping procedures, monitoring and corrective actions. Also discussed are food industry requirements in relation to HACCP Plans and how SOPs are necessary before developing a HACCP plan. (Lectures only)

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IFT105

Plant Sanitation

Availability

In this course students gain a thorough understanding of sanitation principles and programs and on developing an appreciation for the causes and effects of unsanitary conditions, how to resolve them, and how to maintain a sanitary plant. Topics covered include hazards to food safety; the relationship of microorganisms to sanitation; personal hygiene and sanitary food handling; cleaning and sanitizing operations; cleaning compounds; sanitizers; sanitary design and construction of food facilities; waste product disposal, and pest control. (Lectures only)

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Program Outcomes

Upon completion of this program, students will be able to:

Describe in detail the various preservation and processing technologies employed in food
manufacturing.

Discuss methods and tools used in the sensory evaluation of food products.

Explain the purpose and principles of HACCP and its role in reducing food safety risks.

Identify sources of chemical, biological and physical hazards in the food production.

Describe of Good manufacturing practices (GMPs) regulation that are necessary for the
manufacturing, processing, packing or storage of food to ensure its safety and wholesomeness.

Describe the various cleaners and sanitation methods used by the food industry to ensure
compliance with

Maintenance of sanitary standards and design a sanitation program

Completion

Recognition of Achievement

Upon successful completion of the program requirements, please submit a
Request for Recognition of Achievement Form to the
Faculty of Continuing Education and Training. There is no cost for this and your Recognition of
Achievement will be mailed to you.